Kategoria BISAC: Business & Economics >> Industries - Food Industry

After a general introduction, chapters in part one review the principles and applications of various spectroscopy, tomography and microscopy techniques for revealing food microstructure, including nuclear magnetic resonance (NMR) methods, environmental scanning...

Part one reviews equipment, methods and data interpretation in metabolomics including the use...

Part one introduces processing and handling technologies for food powders and includes chapters on spray, freeze and drum drying, powder mixing in the production of food powders and...

The hygienic processing of food concerns both potential hazards in food products and the regulation, design, and management of food processing facilities. This second edition of Hygiene in Food Processing gives a revised overview of the practices for safe processing and incorporates additional chapters concerning pest control, microbiological environmental sampling, and the economics of food plants.

Part one addresses microbial risks in foods and the corresponding regulation in the European Union. Part two discusses the hygienic design of food factory infrastructure,...

How a billion-dollar business ascended from a forgotten dusty agave field in central Mexico

The Patron Way details the unorthodox building of the brand, the extraordinary creativity and marketing ingenuity of Patron's cofounder, Martin Crowley, and his life partner, Ilana Edelstein, and the way Patron single-handedly transformed the face of the liquor industry. Edelstein was involved in every aspect of the business--from the brand's iconic bottle to designing the sexy and...

This is an account of industrialized killing from a participant's point of view. The author, political scientist Timothy Pachirat, was employed undercover for five months in a Great Plains slaughterhouse where 2,500 cattle were killed per day--one every twelve seconds. Working in the cooler as a liver hanger, in the chutes as a cattle driver, and on the kill floor as a food-safety quality-control worker, Pachirat experienced firsthand the realities of the work of killing in modern society. He uses those experiences to explore not only the slaughter industry but also how, as a society, we...

In 2008, farmers grew enough to feed twice the world's population, yet more people starved than ever before--and most of them were farmers. In Bet the Farm, food writer Kaufman sets out to discover the connection between the global food system and why the food on our tables is getting less healthy and less delicious even as the the world's biggest food companies and food scientists...

How did InBev, a Belgian company controlled by Brazilians, take over one of America's most beloved brands with scarcely a whimper of opposition? Chalk it up to perfect timing--and some unexpected help from powerful members of the Busch dynasty, the very family that had run the company for more than a century. In Dethroning the King, Julie MacIntosh, the award-winning financial journalist who led coverage of the takeover for the Financial Times, details how...

Food trucks have become a wildly popular and important part of the hospitality industry. Consumers are flocking to these mobile food businesses in droves, inspiring national food truck competitions and even a show dedicated to the topic on The Food Network. The relatively low cost of entry as compared to starting a restaurant, combined with free and low-cost ways to market them to the masses via platforms like social media, are just two of the reasons that food truck business are drawing in budding entrepreneurs.

Internationally known vegan and bestselling author John Robbins has continued his observations and investigations into food politics and food-related issues of the day in his popular HuffingtonPost column, foodrevolution.org.

No Happy Cows collects these recent observations along with never before published material for the first time in book form. Robbins shares his dispatches from the frontlines of the food revolution: From his undercover investigations of feed lots and slaughterhouses, to the rise of food contamination, the slave trade behind chocolate and coffee,...

The Hawaiian pineapple industry emerged in the late nineteenth century as part of an attempt to diversify the Hawaiian economy from dependence on sugar cane as its only staple industry. Here, economic historian Richard Hawkins presents a definitive history of an industry from its modest beginnings to its emergence as a major contributor to the American industrial narrative. He traces the rise and fall of the corporate giants who dominated the global canning world for much of the twentieth century. Drawing from a host of familiar economic models and an unparalleled body of research, Hawkins...

Stored product insects and other pests represent a major hygiene and safety issue to many industries, from food production to building infestation, and issues for timber pallets and packaging. Beds bugs are rapidly becoming a public health issue in hotels, hostels and houses in many parts of the world. While fumigation has been one of the prevalent routes for pest control, there remain issues with the toxicity of the chemicals used and potential exposure to humans therefore heat treatment has proven to be a successful alternative when used correctly.

It is well known that excessive...